“Fresh whipped cream and fresh strawberries! Yummy!!!”
1 2-layer cake

Ingredients Nutrition


  1. Combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours. Drain.
  2. Butter 2 9-inch round cake pans with 1/2 tbls. butter each; set aside.
  3. Combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg in a large mixing bowl; cut in remaining butter with pastry blender until mixture resembles coarse meal.
  4. Combine milk and egg yolks; beat well. Add to flour mixture; stir with a fork until a soft dough forms. Pat dough out evenly into cake pans. (Dough will be sticky).
  5. Beat egg whites ( at room temp) until stiff but not dry. Brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar. bake at 450F for 8-10 minutes or until layers are golden brown. Remove from pans, and let cool completely on wire racks. Layers will be thin.
  6. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
  7. Place 1 cake layer on serving plate. Spread half of whipped cream over layer, and arrange half of sliced strawberries on top. Repeat procedure with remaining layer, whipped cream, and strawberries, reserving a small amount of whipped cream. Garnish top of cake with remaining whipped cream and whole berries.

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